Why do Western Cuisine restaurants rarely steam fish with citrus peel and soy sauce?
I've never seen a Western Cuisine restaurant steam fish with soy sauce and mandarin peel, 陳皮, like Hong Kong restaurants. Can I do this at home? I feel unconfident because restaurant commercial steamers have more power? Perhaps my home induction cook top can't steam with enough pressure or energy.
And because H.K. restaurants cook different fish than Western Cuisine restaurants? Perhaps fish in H.K. is more appropriate for steaming, but not fish in the U.S.A? I live in the U.S.A. Hong Kong is ocean side. I know H.K. restaurants use fresh seafood and HongKongers detest frozen seafood.
This picture of 陳皮蟲草花蒸老虎斑球 just has the fish fillets. I detest fish heads, but here's a picture with the head.
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I think it's just the popularity of the dish. I have had steamed fish in two Chinese restaurants here in Atlanta but both were specifically "real" Chinese food rather than the usual westernized fare.
I've also made steamed fish once. You definitely need to use only very fresh fish - frozen fish doesn't have a good texture. Don't use a pressure cooker, that would probably make the delicate flesh disintegrate. I used a veggie steamer (something like this) in a pan and it came out very well.
The main thing is to not have the fish too thick or it will not cook inside, and to not cook it too long or it will fall apart.
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